Best of Delaware 2008

Our 25th salute to the places that make Delaware great, plus the Hall of Fame of winningest places ever. (Can you say Grotto Pizza?) As chosen by you, the readers (with a little help from your friends here at DT)

By the Editors

(page 80 of 144)

Best Ice Cream
Critics, upstate: The “creamery” in Woodside Farm Creamery always sounds appropriate because the ice cream produced at the farm is so thick and, well, creamy. Credit Woodside’s on-site milking operations, where Jersey cows produce high-butterfat milk. Customers love the ice cream, but so do a lot of local restaurants, which receive custom blends from Woodside as a secret weapon on their dessert menus. Try the Canal Digger (butterscotch, caramel, butter brickle and chocolate) at Bayard House in Chesapeake City or the Lemon Peppermint Stix (lemon ice cream with bits of hard peppermint candy) at Back Burner Restaurant in Hockessin. (1310 Little Baltimore Ave., Hockessin, 239-9847)

Critics, downstate: King’s Homemade Ice Cream has branched out to make delicious frozen yogurt and Italian ice. But the same 16 flavors have been served since the 1970s. The banana ice cream requires 16 pounds of ripe bananas per 10-gallon batch, so you can believe the flavor is full. Nobody tops King’s butter pecan or black raspberry, and attempts are being made to produce a new Dutch chocolate flavor, which, we hear, is loaded with chunks of dark chocolate. But here’s the real scoop: There’s nothing like sitting on a bench in front of King’s shop in Lewes on a hot summer day with a vanilla cone. (201 Second St., Lewes, 645-9425; 302 Union St., Milton, 684-8900)